Pan Fried Turbot with Mint Sauce

Turbot is one of my favorite kinds of fish. It has a great texture and delicate flavor. In this simple preparation it is served with a mint sauce, inspired by Biba Caggiano. I made the fish stock for the sauce with the head and bones of the turbot itself. The fish stock is important, as it will give body to the sauce. It is also important to use good quality white wine vinegar and a good dry white wine. If the wine is bad, it will only get worse if reduced as in this recipe. This doesn’t mean you should use a great white wine, as any delicate aromas will be lost in the cooking. You could use this recipe for other types of flatfish like sole, flounder, or plaice.

I absolutely love Turbot.
This one looks great, although I would prefer chives or Italian parsley for herbs. But we all have different tastes, as well as one day with chives, one day with mint, one day with…………:-)
Life is Good !